🥘 Southern oxtail stew (fall-off-the-bone tender)
🛒 Ingredients:
Main:
3–4 lbs oxtails
2 tbsp olive or vegetable oil
1 large onion, chopped
4 cloves of garlic, minced
2 carrots, sliced
• 2 celery stalks, sliced
3 medium potatoes, peeled and cubed (optional, but recommended).
1 x 411 g can diced tomatoes (optional for extra richness)
Seasoning:
1 ½ tsp salt (adjust to taste)
1 tsp black pepper
1 tsp smoked paprika
1 tsp dried thyme
½ teaspoon cayenne pepper (optional).
1 tsp onion powder
1 tsp garlic powder
2 bay leaves
Liquid:
4 cups of beef broth (low sodium preferred).
1 tablespoon Worcestershire sauce
To thicken (optional):
1 tablespoon of cornflour + 2 tablespoons of water
or
1 tablespoon of flour (for a light roux).
Instructions:
1. Season and brown the oxtails.
Pat the oxtails dry with kitchen roll.
Season generously with salt, pepper, paprika, thyme, onion powder and garlic powder.
Heat the oil in a large, heavy pot or Dutch oven over a medium-high heat.
Brown the oxtails on all sides (for about 8–10 minutes in total).
Remove and set aside.
👉 Don’t skip browning — this builds a deep flavour!
2. Sauté the vegetables.
In the same pot, add the onion, carrots and celery.
Cook for 5–7 minutes until softened.
Add the garlic and cook for a further minute.
Stir in the diced tomatoes (if using).
3. Slow simmer
Return the oxtails to the pot.
Add the beef broth, Worcestershire sauce and bay leaves.
The liquid should almost cover the meat (add more broth if needed).
Bring to the boil, then reduce to a low heat.
Cover and simmer for 2.5–3.5 hours until the meat is very tender and falling off the bone.
Stir occasionally and skim off any excess fat if needed.
4. Add potatoes.
Add the cubed potatoes during the last 45–60 minutes of cooking.
Simmer until the potatoes are fork-tender.
5. Thicken the gravy (optional but recommended).
Mix the cornflour with water to make a slurry.
Stir into the stew and simmer for 5 minutes until thickened.
OR
Make a quick roux separately and stir it in for a richer texture.
6. Final taste test:
Adjust the salt and pepper.
Remove the bay leaves.
Spoon extra gravy over the top.
🍚 Serving ideas:
Serve over fluffy white rice.
Creamy mashed potatoes
Buttery cornbread
Egg noodles
🔥 Flavour tips:
For extra depth of flavour, add a splash of red wine before adding the broth.
A pinch of brown sugar balances the acidity.
Fresh, chopped parsley on top brightens the dish.
🧊 Storage:
Fridge: 4 days in an airtight container
Freezer: Up to 3 months.
It tastes even better the next day!